So I saved a lot last season, and was hoping for some fine tuning tips so I don't screw them up.

I smoked the fillets with traditional brines, so I'm looking for more of a candied product this time. Maybe 5:1 brown sugar to salt.

Had anyone ever tried bellies for an hour in salt, then 5 hours in sugar, or is it alwsys a mix? Would this method gain anything? I thought it might cure inside with salt, rinse, then leave the sugar layer to saturate the outside for browning and getting that rich color in a shorter amount of time, given reduced heat time for bellies.
Thanks